Classic Osso Buco with Gremolata

Name: Classic Osso Buco with Gremolata
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 cm 4 veal shanks (about 1 1/2 inches thick); 5.2 qt Salt and freshly ground black pepper, to taste; 2.9 lb 1/4 cup all-purpose flour; 8.9 lb 2 tablespoons olive oil; 2.3 cm 1 medium onion, chopped; 4.8 half 2 carrots, chopped; 2.6 cup 2 celery stalks, chopped; 3.6 drop 2 cloves garlic, minced; 8.8 gal 1 cup dry white wine; 8.8 cup 1 (14.5 ounce) can diced tomatoes, undrained; 3.7 jar 2 cups beef broth; 9.8 ml 1 tablespoon tomato paste; 7.4 bag 1 bay leaf; 7.8 half 1 teaspoon dried thyme; 9.6 l Gremolata: 1/4 cup finely chopped fresh parsley, 2 tablespoons lemon zest, 1 clove garlic, minced

Classic Osso Buco with Gremolata - RecipeFund

By Sherri Hess

November 15, 2025

3956 views

This recipe brings the heart of Italy to your kitchen. Osso buco, meaning 'bone with a hole', is a Milanese specialty of braised veal shanks. The traditional dish is known for its tender meat and flavorful sauce, enriched with vegetables, white wine, and broth. Gremolata, a zesty garnish of lemon zest, parsley, and garlic, is essential for brightening the rich flavors. This version simplifies the process while preserving the authentic taste, making it achievable for home cooks. Serve with creamy polenta or risotto Milanese for a truly authentic Italian experience. The slow braising ensures the veal becomes incredibly tender, melting in your mouth with each bite. Every step of the recipe, from searing the veal to preparing the gremolata, contributes to the final depth of flavor.

Ingredients

4 veal shanks (about 1 1/2 inches thick) - 2.0 cm
Salt and freshly ground black pepper, to taste - 5.2 qt
1/4 cup all-purpose flour - 2.9 lb
2 tablespoons olive oil - 8.9 lb
1 medium onion, chopped - 2.3 cm
2 carrots, chopped - 4.8 half
2 celery stalks, chopped - 2.6 cup
2 cloves garlic, minced - 3.6 drop
1 cup dry white wine - 8.8 gal
1 (14.5 ounce) can diced tomatoes, undrained - 8.8 cup

Cooking Steps

Step 1

Season veal shanks with salt and pepper. Dredge lightly in flour, shaking off excess.

Step 2

Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Sear veal shanks on all sides until golden brown. Remove and set aside.

Step 3

Add onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Step 4

Pour in white wine, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, beef broth, tomato paste, bay leaf, and thyme. Bring to a simmer.

Step 5

Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid. Cover and simmer gently over low heat for 2 1/2 to 3 hours, or until the veal is very tender and easily pulls away from the bone.

Step 6

While the osso buco is simmering, prepare the gremolata: In a small bowl, combine lemon zest, chopped parsley, and minced garlic.

Step 7

Once the osso buco is cooked, remove bay leaf. Serve the veal shanks with the braising sauce and sprinkle generously with gremolata. Serve with creamy polenta or risotto.

# Chocolate # Overnight # Light

Classic Osso Buco with Gremolata

By Sherri Hess

November 15, 2025

3956 views

Ingredients

4 veal shanks (about 1 1/2 inches thick) - 2.0 cm
Salt and freshly ground black pepper, to taste - 5.2 qt
1/4 cup all-purpose flour - 2.9 lb
2 tablespoons olive oil - 8.9 lb
1 medium onion, chopped - 2.3 cm
2 carrots, chopped - 4.8 half
2 celery stalks, chopped - 2.6 cup
2 cloves garlic, minced - 3.6 drop
1 cup dry white wine - 8.8 gal
1 (14.5 ounce) can diced tomatoes, undrained - 8.8 cup

Cooking Steps

Step 1

Season veal shanks with salt and pepper. Dredge lightly in flour, shaking off excess.

Step 2

Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Sear veal shanks on all sides until golden brown. Remove and set aside.

Step 3

Add onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Step 4

Pour in white wine, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, beef broth, tomato paste, bay leaf, and thyme. Bring to a simmer.

Step 5

Step 6

While the osso buco is simmering, prepare the gremolata: In a small bowl, combine lemon zest, chopped parsley, and minced garlic.

Step 7

Once the osso buco is cooked, remove bay leaf. Serve the veal shanks with the braising sauce and sprinkle generously with gremolata. Serve with creamy polenta or risotto.

Reviews (12 Reviews)

David Miller3

It was good, but not as amazing as I'd hoped. My veal shanks weren't quite as tender as I expected, even after the braising time suggested. The flavor was there, but maybe I overcooked it a bit. I'll try again, but will watch the cooking time carefully.

Olivia Thomas3

The flavors were good. The meat was somewhat tender, but the bone marrow didn't render as much as I'd hoped. I might try searing the shanks a bit longer next time. The gremolata really made the dish.

Joshua Anderson4

Great recipe overall. The sauce was fantastic, and the veal was tender. The gremolata was a nice touch to brighten the flavor. I reduced the wine a bit longer for a thicker sauce.

Maria Esposito4

This recipe was a real treat. The braising process was easy to follow, and the end result was delicious. I loved the way the wine and broth came together. Next time, I might add a bit more garlic to the gremolata – personal preference.

Sophia Williams5

This recipe is a keeper! The gremolata gave the dish a wonderful freshness that balanced the richness of the osso buco perfectly. I served it with polenta, as suggested, and it was a perfect pairing. Highly recommended.